Eggless Biscuits

1. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8 minutes or until pale and creamy

2. Add the flour, cornflour and cranberries and beat until just combined

3. Roll the mixture out between 2 sheets of non-stick baking paper to 3mm thick.

4. Refrigerate for 30 mins or until firm

5. Preheat oven to 160 C

6. Line 2 large baking trays with non-stick baking paper

7. Using an 8cm heart shaped cutter, cut 14 hearts from the dough or any cutter

8. Bake for 12-14 mins or until golden

9. Allow to cool on the trays

Line 2 baking trays with non-stick baking paper or use non-stick trays. Use an electric beater to beat the butter, sugar and vanilla essence in a medium bowl, scraping down the side of the bowl when necessary, until just combined.

Sift the flours together into a bowl. Add half the sifted flours to the butter mixture and use a wooden spoon to mix until combined. Add the milk and mix well.

Add the remaining sifted flours and, when the mixture becomes difficult to mix with the wooden spoon, use your hand. Mix with your hand until the mixture forms a soft dough that leaves the side of the bowl and doesn't stick to your hand. If the mixture is a little dry, add an extra 1 tablespoon of milk. (There should be no dry bits of dough in the bottom of the bowl.)

Roll tablespoonfuls of the dough into balls and then place the balls about 4cm apart on the lined trays.

Use a floured fork to flatten the biscuits slightly. Dip the fork in a little flour every second or third ball. (You can also flatten the balls with a lightly floured hand or fingers, the base of a glass or the side of a grater. Any decorative edge can be used to press a pattern into the top of them.) Place the trays in the fridge for 20 minutes to chill.

Meanwhile, preheat oven to 160°C. Bake the biscuits, swapping the trays halfway through, cooking for 18-20 minutes or until the biscuits rise, are slightly cracked on top and are light golden underneath. Remove the biscuits from the oven and set aside to cool for about 3 minutes before using a spatula to transfer to a wire rack to cool completely.

Thermomix method

1. Preheat oven to 180 degrees celsius (fan-forced). Line 2 baking trays with baking paper and set aside.

2. Place the butter, golden syrup and brown sugar into the TM bowl. Melt for 2 minutes, 80 degrees, Speed 2. Scrape down the sides of the bowl.

3. Melt for a further 2 minutes, 80 degrees, Speed 2. Leave to cool slightly.

4. Add the self-raising flour to the TM bowl and mix for 20 seconds, Speed 2. Scrape down the sides of the bowl and repeat.

5. Form tablespoon sized balls with the dough and place onto the baking trays. Press down lightly with a fork.

6. Bake for 10 minutes or until just golden. Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.

7. Store in an airtight container at room temperature for up to 5 days (the cookies will soften over time but still as delicious!)

Step 1 – Make the Dough

1. Add butter, sugar, and vanilla to the bowl.
   Mix 15 sec / speed 4, then scrape down sides.
   Cream 1 min / speed 4 until light and fluffy.
   
   

2. Add flour. Mix 10 sec / speed 6.
   
   

3. Add 1 tbsp milk and knead using Dough mode / 20 sec.
   Check consistency – if crumbly, add another 1 tbsp milk and knead 10 sec more. Dough should be soft and just hold together.
   
   

Step 2 – Shape & Chill

4. Turn dough out onto a floured surface. Knead briefly and divide into 2 halves.
   
   

5. Flatten each half into a disc (about 10 cm wide), wrap in baking paper, and refrigerate for 40 minutes.
   
   

Step 3 – Cut Out Shapes

6. Preheat oven to 160°C (fan forced). Line 2 baking trays with baking paper.
   
   

7. Roll out chilled dough between 2 sheets of baking paper to 5 mm thickness.
   
   

8. Cut out shapes with cookie cutters and place on trays.
   Re-roll scraps and repeat. Chill shapes again for 10–15 mins (helps hold shape when baking).
   
   

Step 4 – Bake

9. Bake for 12–15 minutes, or until just golden.
   Cool on trays for 5 mins, then transfer to wire rack to cool completely.

🎨 Step 5 – Make the Icing

10. In a clean, dry Thermomix bowl, add icing sugar and 4 tsp water.
    Mix 10 sec / speed 4. Add more water if needed for piping consistency.
    
    

11. Add food colouring and mix 5 sec / speed 3 (optional).
    
    

12. Spoon icing into a snap-lock bag, snip off a small corner, and pipe onto cooled biscuits.
    Allow icing to set.

1. Take all purpose flour, salt and baking soda in a bowl and whisk it until mixed. Keep it aside.

2. In another bowl, take softened butter. Beat it using a wire whisk until smooth. If using a stand mixer (with a paddle attachment) or hand mixer then skip beating only butter. Go with the next step straight away beating butter and sugar together.

3. Add white sugar and brown sugar. Beat it until smooth and creamy. (about 2 minutes)

4. Add milk and vanilla. Beat again until mixed.

5. Add dry flour mixture. Again beat until it comes together like a dough. If doing by hand, then use a spatula and not a wire whisk.

6. Add chocolate chips. Fold the chocolate chips into the dough.

7. Cover the bowl with plastic wrap and chill the dough for 30 minutes in the refrigerator.

8. Preheat the oven to 350 F or 180 C for at least 10 minutes.

9. Line a cookie sheet with parchment paper or a silicone mat and keep it ready.

10. Make around 1 inch size of balls from the chilled cookie dough. Place on the cookie sheet a few inches apart from each other, because they will spread as bake.

11. Bake them for 10-12 minutes in preheated oven or until the edges look set and light brown in color and the center still looks soft.

12. Let it cool on the sheet for 5 minutes. After that, transfer them to a cooling rack to cool them completely.

1. Preheat oven 140 C fanbake

2. Beat butter and both sugars together until very white and creamy

3. Add flour and cornflour and mix well

4. Divide mixture in half and roll each half into a cylinder handing as little as possible

5. Wrap each cylinder in plastic wrap and form into an even square side log about 5cm in diameter

6. Chill at least 20 mins

7. Cut 1 cm thick slices and place on baking trays

8. Bake for 35-40 mins until biscuits are fully cooked through

9. Do not allow shorbread to brown, reduce heat if they are start colour

10. If you like holes in shortbread, use a fork and add them after 10 mins

11. Once cooked, leave on trays to cool and harden

12. They will keep for weeks in an airtight container

• Preheat oven to 180C.

• Cream butter and sugar. Add condensed milk and combine until pale and creamy.

• Stir in self-raising flour and dark chocolate bits.

• Roll into 2 tbsp balls and place on a greased tray. Press lightly with a fork. Bake for 15 minutes or until brown. Watch our step-by-step video below to see how to make our Condensed milk biscuits recipe.